They're not exactly super sweet but they're really tasty!! Plus those low cals are always a plus side, am I right??
I had to used "frozen" zest - i didn't have a lemon, but always zest and freeeze when i do. Would definitely be interested in real zest and some lemon juice, or just a lot more zest!
I did taste the cornmeal, but found the cookies to be a nice change from the normal.
Would make again, and pair with the lemoncello for gifts at christmas!
What corn syrup?
Such a delicious and crisp cookie. Quick to make. The ginger adds a nice hint of spice. I added 1tsp of dried lemon powder to intensify the lemon flavor. A new favorite
I just made a batch of these (exactly as directed) and they were indeed a great little treat! I think they would do wonderfully for any occasion, including gifting. Thank you for sharing the recipe.
I made a number of modifications so I'm a little wary giving this a rating, but I loved it and think the recipe as written would work well as is or be successfully amendable to your own variations. Here are mine: 1. Flour and meal: 1/2&1/2 AP and whole wheat flours, plus 1/2&1/2 blue and yellow cornmeals. The blend gave a nice, earthy undertone. 2. Herb/spices: Dry lavender in place of ginger. The floral notes worked extremely well with the flour/meal blend. 3. Sugar: I used less than 1/2 C granulated sugar. I prefer less sweet and would even consider using less next time. 4. Fat: I was baking for a vegan and used 4 T almond butter + 2 T applesauce in place of butter. The cookies had no spread, they were dense but had the pleasant texture of peanut butter cookies without any pronounced nutty/legumey taste. 5. Egg/Binder: Again, vegan, so used a chia "egg." I really liked these and will definitely make again. Would be great crumbled on ice cream.
Crisp and chewy, easy and light. My kids loved making, eating, and licking the spoons on these. Would be even better with a little lemon juice to add more zing. I ran out of parchment paper and did one pan with non-stick oil+flour spray, which worked okay but I would definitely recommend the parchment paper if you have it.
These are yummy! I couldn't taste much cornmeal, but I thought that was okay. I used a tiny bit of lemon extract plus 1 teaspoon of lemon zest because I only had one lemon. I got 20 cookies, and the texture was great! The outside is crisp and the interior is just a tad bit chewy, but I think I would bake 1 minute less next time, because I prefer chewy cookies to crisp ones:) The lemon and ginger combination was great!
My husband said these might be his new favorite cookie....quite a compliment coming from a true chocolate lover. I love them as well, especially that something special the cornmeal adds. I will be making these as part of my annual holiday baking extravaganza today with all the ladies in my family....can't wait to introduce them to this new gem.
These were just lovely cookies! Light, crisp, lemony, and the little bits of cornmeal added a great crunch. The only reason I'm giving it 3 stars is because I wouldn't say they're company worthy...but definitely weeknight worthy! I've posted step-by-step photos of this recipe on my blog: http://tinyurl.com/24y9mp3
Easy and delicious!
These are so good, they almost didn't make it to my cookie exchange! The lemon flavor is a refreshing surprise admist all the holiday traditional cookies. I also took the advice of other raters and added lemon juice. I just lightly squeezed both halves of the lemon I used for the zest. Now my kids teachers are getting these cookies with their Christmas gift!
Very light and delicious! I used about 1 1/2 teaspoons fresh grated ginger because I didn't have ground ginger, and added about a teaspoon of fresh ground black pepper for kick. The texture is fantastic! I'll definitely make these again.
Great cookie! Took the advice of others and added 2 tbsp of lemon zest and about 1-2 tsp of lemon juice. The lemon flavor is great!
Delicious. Wonderful texture. Wish they were more lemony so will add more zest next time. I think 18 per cookie sheet is too cramped and many of them ran together--maybe I have small cookie sheets? I made these exactly as written, but I think they would be very good with different variations--fresh herbs, sugar on top, etc.
I've made these cookies for two different parties and they were a hit both times. Everyone is so pleasantly surprised by the crunchy texture of the polenta. I substituted honey for the corn syrup as I cannot stand the flavor of corn syrup. Honey and lemon are such a natural pairing, I feel my substitution worked rather well, if I say so myself.
This were a great light cookie. The cornmeal gives them an amazing texture. I added more lemon zest not sure how much. Also I used a cookie scoop and rolled them into a ball before putting them on the cookie sheet. They cam out perfectly round this way.
There is one huge problem with this recipe....we ate them all in one night! So much for cooking light! We need to learn to eat light! These cookies are so light and crisp and have such a great flavor. They are my new favorite cookie...and I think my husband feels the same way!
What a find!!! These are so refreshing and so easy to make! They will become a staple in my cookie list! Thanks once again CL!!
These are my new favorite cookies! Lemon and ginger make a perfect pairing, and the cornmeal gives the cookie added crunch and texture. If you're not a fan of really crisp cookies, you can always pop the cookies into the microwave after they've been cooked to soften them up (about ten seconds does the trick). A definite keeper!
Light, crunchy, with essence of lemon and ginger - these sugar-like cookies are delicious! I followed the recipe as it is written and was delighted with the results. I served the cookies with a layer of vanilla soy ice cream smooched between two cookies - YUM!